Chapter 4: Culinary Ascendancy - From The Rustic to The Refined

A New Beginning at The French Culinary Institute

Trading the vibrant streets of Guadalajara for the towering steel structures of Manhattan, I found myself at the gateway of the renowned French Culinary Institute (FCI). FCI was an entirely different world, a stark contrast to the rustic kitchens of Mexico. It was a place where culinary dreams took flight, where the raw passion for food was honed into an art and a craft.

Under the Tutelage of Masters

 FCI was a citadel of culinary discipline and a forge where chefs were molded. Once immersed in its hallowed halls, there was no shallow end. The pace was relentless, the standards sky-high, and the opportunities, infinite. I found myself under the tutelage of French master chefs, Jacques Pépin, André Soltner, and Alain Sailhac. Their wisdom lit the path I traversed, their insightful critiques shaping me, sanding off rough edges, molding me into a more refined chef.

Lessons in French Cuisine

Each dawn heralded a challenge, a trial by fire that pushed me to my limits, coaxing me to perfect my craft. I strived to amalgamate the traditional flavor techniques I gleaned from Guadalajara with the precision and artistry of French cuisine. The journey was demanding, at times terrifying, yet ultimately rewarding. It was a crucible that transformed me, not just as a chef, but also as an individual.

A New Adventure in Miami

Upon graduating FCI, the warmth and vibrancy of Miami beckoned me. The city, known for its melting pot of Latin American cultures, was the perfect place to delve into pan-Latin cuisine or as Chef Norman Van Aken called it, “New World Cusine. Working in Miami's bustling culinary scene, I was exposed to a myriad of flavors, techniques, and ingredients that stretched from the Caribbean to the southernmost tip of South America.

Amid the energetic hum of Miami, I found my culinary rhythm, my signature style. I was no longer merely replicating dishes but creating, innovating, and etching my signature on every plate that left the kitchen. Here, I unearthed my culinary voice, a harmonious fusion of traditional Mexican flavors of my childhood, the classical French techniques from FCI, and the diverse Latin American influences I encountered.

The Challenge of La Mar

In 2008, a new opportunity came knocking - the chance to open La Mar by Gastón Acurio in the Bay Area. Gaston Acurio a culinary legend, a chef ambassador who has put Peruvian cuisine on tables across the global map. It was a daunting task, a responsibility that carried the weight of not just the restaurant, but the reputation of one of the World’s 50 best Chefs.

While the stakes were high, and America’s economy in shambles, Yet, I was ready. I had trained for this, worked for this, dreamt of this. I embraced the challenge with open arms, ready to pour every ounce of my passion, skills, and creativity into La Mar and Gastón’s 500 Years of Fusion (i.e, Peruvian Cuisine).

La Mar - More Than Food

At La Mar, we didn't just serve food; we created experiences. Our dishes were a testament to the richness and biodiversity of Peru, each plate telling a story of the country's diverse landscapes and vibrant culture. We used fresh, locally sourced ingredients, combined with traditional Peruvian flavors, to create a culinary experience that was both authentic and innovative.

The response was overwhelming. In spite of the economic 2008 recession, the Bay Area embraced us, our restaurant quickly became a culinary hotspot and Michillen rated destination. Critics praised our innovative approach to Peruvian cuisine, our commitment to quality, and the passion that was evident in every dish.

Reflecting on The Culinary Journey

Looking back, my journey from the rustic kitchens of Guadalajara to the prestigious French Culinary Institute, to the vibrant culinary scene of Miami, and finally to the helm of La Mar, has been a whirlwind of experiences. Each chapter has shaped me, molded me, and left an indelible mark on my culinary journey.

Yet, this is just the beginning. With every dish I create every restaurant I open, every cuisine I explore, I am reminded of why I fell in love with cooking in the first place. It's the joy of creating, the thrill of innovating, and the satisfaction of seeing people come together over a meal that continues to drive my passion for food and the art of culinary.